Want to master making perfectly crispy sweet potato chips every time? Easy! With this paleo recipe you’ll never eat soggy chips again! This recipe work with any kind of sweet potato – golden, orange or purple and you can tweak the seasoning to match what ever you are eating the chips with. (The chips in the picture above are made with the New Zealand purple skinned kumera with white flesh.) Serving size: Serving-wise, I’d say one large sweet potato makes 2-3 servings, so for the usual format of 2 dinners + 2 lunches, we usually cook two large sweet potatoes. Seasoning We tend to tweak the seasoning to match the rest of the food, but here’s two basic mixes we use a lot (quantities for 2 large sweet potato) Paprika: 1 tsp paprika 1/4 tsp cayenne 1/4 tsp white pepper 1/4 tsp black pepper 1/4 salt Garlic & Herb: 1/2 tsp garlic powder 1/4 tsp oregano 1/4 tsp basil 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp salt Instructions: Pre-heat oven to 180C. Peel and cut the sweet potato (or NZ kumera as in the pic) into thin and long strips. In a large bowl, toss them very thoroughly in olive oil (about 1-2 tbsp) and spices depending on your dish. Trick number one: lay the sweet potato out carefully so that you don’t have to keep turning them in the oven and risk mushing the uncooked chips! Lay the chips out on a roasting rack in a roasting dish, making sure they’re all in a single layer, separated from each other, with equal...

This is a side delicious enough to convert the toughest of Brussels sprouts doubter! Ingredients: 2-6 cloves of garlic, sliced thin 1 Leek, sliced thin 12-18 Brussels sprouts, cored, separated into leaves and washed 3-4 long bacon rashers Clarified butter/ghee/animal fat/coconut oil to cook with Salt, black pepper and white pepper to taste Instructions: Crisp bacon rashers in the oven or under the grill. While bacon is cooking, separate all Brussels sprouts into individual leaves by coring them. (This is a tad tedious, but trust me, it’ll be worth the trouble once the finished product is sitting next to a juicy steak on your plate!) Once bacon is done, slice it into thin slices and set aside. Heat up your fat of choice in a large pan to medium high heat. Sauté garlic in the pan until fragrant and add in leeks. Sauté leek until it starts going translucent and add in bacon. Stir for a couple of minutes and add in Brussels sprouts leaves. Season with salt, black pepper and white pepper. Cook until Brussels sprouts are starting to soften a little and mix with the rest of the ingredients. Just don’t overcook until soggy. Serve immediately, for example as a side for a juicy steak....

I love a good mayo based side salad (blame on the Scandinavian heritage!) and potato salad especially has always been among my favourites. I trialled out Everyday Paleo’s No-potato salad recipe with some tweaks and the result was a raging success – in fact, the man declared it the best potato salad he’s ever had! Ingredients: 1/4 – 1 cup of homemade paleo mayo* 1/2 cauliflower, steamed in florets and crumbled 3 boiled eggs, cut small 1/2 red onion, minced 2 cloves garlic, minced 150g bacon, grilled crispy and chopped small lots of gherkins 1 tsp Dijon mustard black pepper Instructions: Boil the eggs (10 mins), steam the cauliflower in florets (8 mins) and grill the bacon to start with. Cool the boiled eggs in cold water and rinse the cauliflower in cold water to cool them down. Mince the red onion and garlic and mix them with homemade paleo mayo* (view recipe here) in a smaller bowl. Add in chopped gherkins, Dijon mustard, black pepper and mix well. Crumble cauliflower into a big bowl. Add in chopped eggs and bacon. Pour in the mayo mix and mix the whole lot well. Serve as a side for a good steak or just eat as such – absolutely delicious! (* I used the whole batch of homemade mayo, but if you don’t like your salad quite so mayo heavy, start with less and keep adding until you reach the desired consistency) ...

I have tried quite a few paleo mayo recipes and not only are they tricky to get right, every one has tasted worse than the next. Making this one in my Blendtec Twister jar is ridiculously quick, fail safe and delicious! Ingredients: 2 egg yolks 2 tsp apple cider vinegar 1 tsp Dijon mustard 1/2 tsp sea salt 3/4 cup plain olive oil (not virgin or extra virgin!) Instructions: Tip: Selecting a plain olive oil is very important. Virgin and Extra Virgin olive oils have a much stronger taste to them and it tends to create a very unpleasant after taste to the mayo! Using a blender on medium low speed (2 on Blendtec, using the Twister Jar) blend the egg yolks, apple cider vinegar, Dijon mustard and salt for 15 seconds. Turn speed down to low (1 on Blendtec) and leave blade running. While blade is running on low, pour in the olive oil. I use a Twister Jar on my Blendtec blender, and pretty much pour the oil in as quickly as I can to make sure I get it all in before the mayo is done. Depending on your blender this should happen within seconds and your mayo is done!...

Full of good oils, vitamins and overall goodness, avocado is the food of gods! What better than to drench whatever you happened to cook in a mountain of yummy homemade guacamole? Recipe: Ingredients: 2 avocados 1 shallot 1 garlic clove 1 firm tomato 1 lemon salt and pepper to season Instructions: Mash avocados in a bowl. Cut shallot, garlic and tomato very fine and add to the bowl. Squeeze lemon juice into the mix. Season with salt and pepper and mix well. Tip: For creamy guacamole, add a little bit of coconut cream. ...